Chicken Kebabs with Herb Potato Salad
Transform your next meal into a crowd-pleasing feast with these flavorful Chicken Kebabs with Herb Potato Salad! Juicy, marinated chicken bites are infused with a zesty blend of yogurt, lemon, garlic, and aromatic spices like cumin and paprika, then grilled to perfection on skewers for that irresistible smoky char. The perfect pairing? A creamy herb potato salad loaded with tender baby potatoes, fresh parsley, dill, and a tangy Dijon mustard dressing for a refreshing contrast. Ideal for BBQ gatherings or casual weeknight dinners, this recipe is easy to prepare, bursting with bold Mediterranean-inspired flavors, and sure to impress. Ready in under an hour with minimal prep, it’s the ultimate fuss-free dish to satisfy every craving!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 120 milliliters plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 500 grams baby potatoes
- 60 grams mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 pieces green onions, thinly sliced
- 8 pieces wooden skewers, soaked in water for 30 minutes
Instructions
Cut the chicken breasts into bite-sized chunks and set aside.
In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, oregano, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for maximum flavor.
While the chicken marinates, prepare the herb potato salad. Start by boiling the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
In a medium bowl, mix together the mayonnaise, Dijon mustard, parsley, dill, and green onions to create the dressing.
Cut the cooled potatoes into halves or quarters, depending on their size, and toss them gently in the herb dressing. Adjust seasoning with additional salt and pepper if needed. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the soaked wooden skewers.
Grill the chicken skewers for 8-10 minutes, turning occasionally, until fully cooked and browned on all sides. Ensure the internal temperature reaches 75°C (165°F).
Serve the grilled chicken kebabs hot with the chilled herb potato salad on the side. Enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
